If you love a sweet treat from time to time but think that’s not possible on a keto diet, think again! This Pumpkin Fudge is every bit as indulgent as regular fudge, but with zero added sugar.
We don’t even need artificial sweetener, since pumpkin and coconut butter are sweet. That’s great too, because breaking away from overly sweet foods helps us to reset our taste buds. That way we don’t crave sweets as much, and then we can appreciate the naturally sweet flavors of foods like pumpkin.
You should store this in the fridge if not serving immediately. Coconut products tend to get extra-firm when stored this way. So, when you are ready to serve the fudge, let it come to room temperature for a few minutes.
Make this pumpkin fudge and you can have a nice big batch ready to have on hand. It’s perfect for those times you need a little extra fat or your sweet tooth comes calling (Don’t forget that we have an impressive dessert selection!). This recipe just needs a few ingredients, a touch of cooking, and some time to chill. It’s not hard, you can make this!
Yields 25 servings of Pumpkin Fudge
The Preparation
- 1 3/4 cups coconut butter
- 1 cup pumpkin puree
- 1/4 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 tablespoon coconut oil
The Execution
1. Line a square baking pan with aluminum foil and set aside.
2. Spoon the coconut butter into a saucepan, warming it over low heat until melted. Stir and remove from the heat.
3. Add the pumpkin, nutmeg, and cinnamon. Stir to combine into a thick, almost grainy mixture.
4. Add the coconut oil and stir vigorously to combine the ingredients and distribute the oil evenly.
5. Spoon the mixture into the prepared pan and spread it out evenly with the back of a spoon.
6. Place a piece of wax paper on top of the fudge and press the mixture evenly into the pan.
7. Remove the wax paper and discard. Place the fudge in the refrigerator for 1–2 hours, until cooled and firm.
8. Remove the fudge from the refrigerator and carefully lift out the foil along with the fudge. Peel the foil back from the edges of the fudge. Use a sharp knife to cut the large brick of fudge into equal squares.
9. Keep in the fridge in a sealed container for up to 1 week.
This makes a total of 25 servings of Pumpkin Fudge. Each serving comes out to be 127 calories, 12.1g fats, 1.9g net carbs, and 1.4g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 3/4 cup coconut butter | 2957 | 289.1 | 106 | 73 | 32.9 | 30.8 |
| 1 cup pumpkin puree | 83 | 0.7 | 19.8 | 7.1 | 12.7 | 2.7 |
| 1/4 teaspoon ground nutmeg | 3 | 0.2 | 0.3 | 0.1 | 0.2 | 0 |
| 1 teaspoon ground cinnamon | 6 | 0 | 2.1 | 1.4 | 0.7 | 0.1 |
| 1 tablespoon coconut oil | 122 | 13.5 | 0 | 0 | 0 | 0 |
| Totals | 3171 | 303.5 | 128.2 | 81.6 | 46.5 | 33.7 |
| Per Serving (/25) | 127 | 12.1 | 5.1 | 3.3 | 1.9 | 1.3 |
Pumpkin Fudge
Ingredients
- 1 ¾ cup coconut butter
- 1 cup pumpkin puree
- ¼ teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 tablespoon coconut oil
Instructions
- Line a square baking pan with aluminum foil and set aside.
- Spoon the coconut butter into a saucepan, warming it over low heat until melted. Stir and remove from the heat.
- Add the pumpkin, nutmeg, and cinnamon. Stir to combine into a thick, almost grainy mixture.
- Add the coconut oil and stir vigorously to combine the ingredients and distribute the oil evenly.
- Spoon the mixture into the prepared pan and spread it out evenly with the back of a spoon.
- Place a piece of wax paper on top of the fudge and press the mixture evenly into the pan.
- Remove the wax paper and discard. Place the fudge in the refrigerator for 1–2 hours, until cooled and firm.
- Remove the fudge from the refrigerator and carefully lift out the foil along with the fudge. Peel the foil back from the edges of the fudge. Use a sharp knife to cut the large brick of fudge into equal squares.
- Keep in the fridge in a sealed container for up to 1 week.
